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Chocolate and cherry terrine with berry coulis

A cool and rich chocolate terrine, studded with boozy cherries. Serve each slice with a fresh berry coulis made with raspberries, redcurrants and blackcurrants. This terrine is a great make ahead dessert, as it's no-bake and needs a good 4 hours in the freezer before serving.

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Ingredients
Serves: 8

For the terrine

200g dried pitted cherries

200ml freshly made tea

50ml brandy

200g dark chocolate, broken into pieces

85g unsalted butter

85g caster sugar

3 eggs, separated

20g cocoa powder

300ml double cream

For the sauce

450g raspberries

110g redcurrants, picked

30g blackcurrants, picked

110g caster sugar

60ml framboise liqueur or Kirsch

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MethodPrep:35min › Extra time:4hr freezing › Ready in:4hr35min

Soak the cherries in the tea and brandy overnight until they are plump. Drain and chop roughly, discarding the soaking liquid or reserving for another use.

Line a 900g (2 lb) loaf tin with oiled clingfilm. Melt the chocolate with half the butter in a double boiler. Remove from the heat, then leave to cool slightly.

Beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously (adding a little cocoa after each addition of egg yolk stops the mixture from splitting). Fold in the melted chocolate, and then the cherries.

Whisk the cream till soft peaks form. In a separate bowl with a clean utensil, whisk the egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and cherry mixture until evenly combined.

Pour the mixture into the loaf tin. Cover with oiled foil or clingfilm and freeze for 4 to 6 hours, preferably overnight, until solid.

Make the sauce while the terrine is freezing: Sprinkle the fruit with sugar and toss gently to combine. Cover and leave to macerate for 2 hours. The fruit will start to give out copious juices.

Blend the fruit with the liqueur in a liquidiser. Sometimes you may have to pass the sauce through a sieve, just to make sure all of the pips are out.

Cut the terrine into thin slices and serve with the raspberry sauce.

Idea

Instead of a terrine, you could divide the chocolate and cherry mixture between six to eight different ramekins or moulds. This would require less freezing time and would allow you to serve in individual portions.